A classic BLT is hard to beat, but swapping the raw tomato for a crispy fried green one takes it to another level! You get a tangy, cornmeal-crusted crunch against smoky bacon, crisp lettuce, and mayo on toasted bread. It is the best way I know to use up summer’s green tomatoes!
Other Southern sandwiches:
Before You Get Started
- Use firm, fully green tomatoes. They hold their shape and slice clean. Soft or ripening ones turn mushy.
- Chill the breaded slices. Fifteen to thirty minutes on a wire rack helps the cornmeal crust set so it stays put in the hot oil.
- Toast the bread. A sturdy, toasted slice stands up to the warm tomatoes and crispy bacon without going limp.
How to Make a Fried Green Tomato BLT
There are two parts to this sandwich: frying the green tomatoes and building the BLT. The tomatoes are the part worth slowing down for, so let’s start there:
Step 1: Slice and Prep the Tomatoes
Wash and dry the tomatoes, then slice them into rounds about ½-inch thick. Thick slices hold together well during dredging and frying while still becoming tender in the center.
⭢ Choose firm, unripe green tomatoes for the best texture. Pat the slices dry with paper towels before coating them. Removing excess moisture helps the breading stick evenly.
Step 2: Set Up the Dredge
Arrange three shallow bowls:
- Seasoned flour
- Egg mixed with buttermilk
- Cornmeal combined with the remaining flour and seasonings
Working one slice at a time, dredge the tomato in flour, dip it into the egg mixture, then press it into the cornmeal mixture until thoroughly coated.
⭢ This three-step process creates the thick, craggy crust that makes Southern fried green tomatoes so irresistible. Let excess egg drip off before moving to the cornmeal mixture so the coating stays even rather than clumping.
Want to enjoy them on their own? My Southern Fried Green Tomatoes recipe breaks down this classic buttermilk and cornmeal dredge in more detail.
Step 3: Chill the Coated Slices
Arrange the breaded tomato slices in a single layer on a wire rack set over a baking sheet.
Transfer the tray to the refrigerator for 15-30 minutes. This brief rest helps the coating grip the tomatoes and reduces the chances of it slipping off during frying.
Step 4: Fry Until Golden and Crisp
Pour about 1 inch of oil into a cast iron skillet or Dutch oven and heat it to 350°F-375°F.
Working in batches, carefully lower the tomatoes into the hot oil. Fry for about 3 minutes per side, or until deeply golden brown and crisp.
The coating should look crackly and well-set, and the slices should feel sturdy rather than floppy when lifted from the oil.
Transfer the tomatoes to a paper towel-lined plate and season lightly with salt while they’re still hot.
Step 5: Toast and Build
Toast the bread until lightly golden and crisp around the edges.
Spread mayonnaise on both slices of bread.
Layer lettuce on the bottom slice,
followed by bacon and 2-3 fried green tomato slices. The lettuce acts as a barrier that helps keep the bread from becoming soggy.
Top with the remaining slice of bread, cut in half, and serve immediately while the tomatoes are still crisp.
⭢ If you’d like to change things up, stir chopped fresh basil or a squeeze of lemon into the mayo. A Southern-style remoulade or comeback sauce is also delicious here.
Try it another way
For a Southern twist, swap the mayo for a smear of pimento cheese. My Homemade Pimento Cheese is a great option!
Serving Ideas and Variations
This sandwich is rich, crispy, and satisfying enough to serve as the main event. I like pairing it with something cool, crunchy, or tangy to balance the warm fried tomatoes and bacon.
Sides that go well here:
Storage and Reheating
This sandwich is best assembled and eaten immediately while the fried tomatoes are still crisp.
Prep Ahead: You can fry the tomatoes and cook the bacon up to 1 day in advance. Assemble the sandwiches just before serving. I do not recommend freezing a fully assembled sandwich.
Storage: Keep them separately in the refrigerator. Reheat fried green tomatoes in a 400°F oven or air fryer until hot and crisp again. Avoid microwaving the tomatoes, which softens the crust.
Frequently Asked Questions
What is the best bread for a fried green tomato BLT?
A sturdy bread that toasts well works best. White sandwich bread, sourdough, Texas toast, and brioche are all excellent choices. Thin, delicate bread tends to collapse under the weight of the tomatoes and bacon.
How do I keep the sandwich from getting soggy?
Drain the fried tomatoes well on paper towels, toast the bread, spread mayo on both slices, and place the lettuce against the warm tomatoes. Assemble the sandwich right before serving for the best texture.
What is the best oil for frying green tomatoes?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Maintain a temperature between 350°F and 375°F for the crispiest results.
Can I make this without buttermilk?
Yes. Stir about 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes. It works well as a quick substitute in the dredge.
More Summer Favorites
Fried Green Tomato BLT
Ingredients
For the fried green tomatoes:
- 2 large firm green tomatoes
- ¾ cup all-purpose flour, divided
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 1 large egg
- ½ cup buttermilk
- ½ cup yellow cornmeal
- Vegetable oil, canola oil, or peanut oil, for frying
For the sandwiches:
- 8 slices thick-cut bacon
- 8 slices sandwich bread (white, sourdough, or brioche, for example)
- 4 tablespoons mayonnaise, or more to taste
- 4 leaves lettuce (iceberg, romaine, or butter lettuce)
- Optional additions: sliced avocado, pimento cheese, or a drizzle of remoulade sauce
Instructions
Fry the Tomatoes:
- Slice the tomatoes into ½-inch thick slices and set aside. Choose firm, unripe green tomatoes so the slices hold their shape during frying.
- Set out three shallow bowls. In the first bowl, whisk together ½ cup of the flour, ¼ teaspoon of the salt, and ⅛ teaspoon of the black pepper. In the second bowl, whisk together the egg and buttermilk. In the third bowl, stir together the cornmeal, the remaining ¼ cup flour, the remaining salt, and the remaining pepper.
- Working with one slice at a time, dredge the tomato slices in the flour mixture. Dip them into the egg mixture, letting the excess drip off, then coat in the cornmeal mixture.
- Place the coated slices on a wire rack set over a baking sheet and refrigerate for 15-30 minutes to help the coating adhere.
- Pour oil into a large cast iron skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat to about 350°F-375°F.
- Working in batches and without crowding the pan, carefully add the green tomato slices to the hot oil. Fry until golden brown and crisp on the first side, about 3 minutes, then gently flip and cook until golden on the second side.
- Transfer the fried green tomatoes to a paper towel-lined plate, season lightly with additional salt and pepper if desired.
Assemble the Sandwiches:
- Lightly toast the sandwich bread until golden.
- Spread mayonnaise on one side of each slice of toasted bread.
- Layer lettuce, crispy bacon, and 2-3 fried green tomato slices on each sandwich.
- Top with the remaining bread slices, slice in half, and serve immediately.
Notes
- Tomato choice: Use firm, fully green tomatoes so the slices hold their shape and slice clean.
- Chill the slices: The fridge rest helps the cornmeal crust set so it does not slide off in the oil.
- Oil temperature: Keep it between 350 and 375°F for a crisp, non-greasy coating.
- Prevent sogginess: Toast the bread and spread mayo on both slices so the sandwich stays crisp.
- Southern twist: Swap the plain mayo for pimento cheese, or serve with remoulade or comeback sauce.
- Best served fresh: Re-crisp leftover fried tomatoes in a 400°F oven or air fryer, not the microwave.
Did you make this recipe?
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